Step 5 : Beat the eggs white, with a tiny pinch of salt and incorporate them gently to the mixture.

Step 6 : Pour it in a buttered and floured tin and in the oven for 20-25 minutes.It depends on your oven. For me, 23 minutes was too much. The cake was good but I 'll try to take it away at 21 minutes, the next time. It must stay soft.

Step 7 : The syrup... Pour water, rum and cane sugar syrup in a pan. Bring it to the boil and wait for 10 minutes.

Step 8 :When it's time, turn out cake immediately, in a dish who can contain syrup...

... and water the cake until it's totally dipped in.

Don't be scared to use all the syrup. I didn't do it, because I thought my cake was too dipped in. But it must be very spongy.Cake will drink all the syrup ...The first alcoholic cake of Culinary History, Messieurs, Dames ! Go carefully, slowly and it will be ok.When we cut it, some parts were still dry.Finally, serve it with fruits salad or Crème Chantilly.Bon appétit !!

On this picture, we see that it wasn't wet enough.

Recapitulative :

120 grammes of flour

50 grammes of butter

200 grammes of white sugar

3 tablespoon of milk

3 eggs

1/4 liter of water

1/4 liter of cane sugar syrup

10 cl of rum (I used brown rum)

10 grammes of baking powder.

Your oven must be preheated at 180°C (350°F / Th6)

Separate yolks from white and whisk yolks with sugar until it becomes clear.

Together, melt butter with milk.

Add this mixture to the yolks.

Then, pour the flour spoon after spoon, with the baking powder.

Beat the eggs white, with a tiny pinch of salt and incorporate them gently to the mixture.

Pour it in a buttered and floured tin and in the oven for 20-25 minutes.

The syrup : Pour water, rum and cane sugar syrup in a pan. Bring it to the boil and wait for 10 minutes.

When it's time, turn out cake immediately, in a dish who can contain syrup and water the cake until it's totally dipped in.

13 comments:

Dear Axelle, I used to make rum cakes every Christmas since they were my husband's favorite. We don't eat as much cake anymore, but your cake may change my mind. In the recipe I have it suggests poking holes with a toothpick or skewer (long wooden stick for kabobs) and that way the syrup mixture can soak down into the cake. Not a lot of holes, but a few all around on the cake. Thanks for taking my down memory lane today. love and prayers, jep

Dear Jep, yes, you're right for the toothpick ! This is a very good idea ! I'll do this way the newt time. Do you have another recipe for rum cake ? Or is it almost the same ?Don't worry for your cold fingers ! Some morning, I've got a "cold brain" :DFriendly.

My recipe for rum cake is very like yours except it calls for one cup of finely chopped nuts to be put in the pan before pouring in the mixture and the glaze calls for butter, water, sugar and dark rum. I need to try your version. :-) jep

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About Me

Hello !
My name is Axelle, I'm french.
I’m 40 years old.
I live in the south of France.
I met my husband, Vincent, when I was 20 years old.
I’m the lucky mother of two monsters that I love more than myself, known with love, as Le Gnome (13 years old) and La Gnomette (10 years old).
They make me laugh. They make me scream. They make me become mad. But they make my life.
This blog is for all the not French person in the world who want to discover the daily cook of a "normal" french family.
I thank you for forgiving my english mistakes ;)
Welcome in my tiny kitchen.